2 cups biscuit baking mix
3 tablespoons chopped fresh chives
1 tablespoon minced fresh tarragon,
or 1 teaspoon dried
1⁄8 teaspoon minced fresh thyme
teaspoon freshly ground pepper
1 cup milk
2 quarts chicken broth
Chopped fresh herbs, optional
Whisk together baking mix, chives, tarragon, thyme, and pepper in a large bowl. Whisk in milk until batter is nearly smooth.
Heat chicken broth to a boil in a large saucepan.
Spoon ping-pong-ball-size dollops of the batter, in batches if necessary, into the broth. Boil gently, without stirring, 10 minutes. Cover the pan; simmer gently until dumplings cook through, about 10 minutes. Remove the cooked dumplings to a serving dish. Cover and keep warm if you have more batter to cook. Serve the dumplings with the broth (thickened further, if you like, with a little biscuit mix whisked into water). Sprinkle with herbs if desired.
Yield: 8 servings
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